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Coconut Cream Pie

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Coconut Cream Pie. INGREDIENT. MEASUREMENT. METRIC. prepared pie crust. 3 crusts for 9 inch pans. 648 grams. flaked coconut. 3/4 cup. 55 grams ...

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Coconut Cream PiePage 1Coconut Cream PieINGREDIENTMEASUREMENT METRICprepared pie crust 3 crusts for 9 inch pans 648 gramsflaked coconut 3/4 cup 55 gramsSPLENDA No Calorie Sweetener Granular 21/4 cups 54 gramscornstarch 1 cup 128 gramssalt 11/2 teaspoons 9 grams1% lowfat milk 71/2 cups 1830 gramsegg yolks 6 yolks 99 gramsbutter 6 tablespoons 84 gramsflaked coconut 21/4 cups 166 gramsvanilla extract 33/4 teaspoons 16 gramscoconut extract 3/4 teaspoon 3 gramsThis recipe when compared to a traditional recipe has a 25% reduction in calories a 38% reduction in carbohydrates and a 68% reduction in sugars!DIETARY EXCHANGES2 Starches2 FatsNUTRITION INFORMATION PER SERVINGServing Size: 1 slice or 1/8 piePREPARATION TIME: 25 minutesCOOK TIME: 710 minutes plus prebakeCHILL TIME: 3 hours minimumMAKES: 3 (9 inch) pies or 24 servingsThis recipe may be doubled if needed.Calories 240Calories from Fat 110Total Fat 13gSaturated Fat 7gCholesterol 70mgSodium 300mgTotal Carbohydrate27gDietary Fiber 0gSugars 9gProtein 5gPREHEAT conventional oven to 375F.PREBAKE the pie crusts according to the manufacturersdirections. Cool before filling.TOAST 3/4 cup of coconut flakes in the oven stirring occasionally 5 to 6 minutes or until toasted. Set aside for garnish.COMBINE SPLENDA Granular cornstarch and salt in a heavy saucepan mixing well. Gradually whisk milk into SPLENDA Granular mixture. Cook over medium heat whisking constantly until thickened and bubbly. Remove from heat.BEAT egg yolks until thick and pale. Gradually temper hot milk mixture into yolks; whisking constantly add yolk mixture toremaining hot milk mixture. Cook over medium heat for 1 minuteor until mixture just comes to a boil whisking constantly. Remove from heat; stir in butter remaining coconut flakes and flavorings. Immediately pour filling into prepared crusts. Cover with plastic wrap gently pressing on filling. Chill for 3 hours or until firm. Sprinkle pies with toasted coconut for presentation.Note: Any pie crust can be u ...

Source: www.splendafoodservice.com

 

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Coconut Cream Pie. INGREDIENT. MEASUREMENT. METRIC. prepared pie crust. 3 crusts for 9 inch pans. 648 grams. flaked coconut. 3/4 cup. 55 grams ...